Tuesday, 7 January 2014

Gluten Free Seitan

So I've been a little absent from the blog recently, but all my regular posts will be back soon I promise. I started to eat in a new, clean, more plant based way a few weeks before Christmas and I've been busy making new recipes and trying new foods. 
A few days ago Mr B brought me some Orgran Gluten Substitute from Amazon as I'd read online it was possible to make seitan from it. I was a little skeptical, but really wanted to give it a go. It's difficult to find mock meats which are gluten free so was really hoping it would work! 


I tried a seitan recipe from Happy Herbivore which called for regular vital wheat gluten, but used the same amount of gluten subsitute instead. I followed all the other instructions exactly - and it worked! I steamed it for 40 minutes wrapped in foil and I let it cool down. It sliced cleanly and the texture was really good. Next time I'll experiment a little with the seasonings. It was THIS recipe I used as a base.

I didn't think the taste was quite right though, the texture was great but it tasted too herby. The recipe does use a lot of dried herbs, so I had a second go today making some modifications. 


These turned out - amazing! I really wish I'd known this was possible sooner, but I only found limited information online and no actual recipes that stated gluten replacer would work. I'm going to try next making mock 'chicken' type seitan - I'll let you know how it goes.

Ingredients

1/2 cup tinned cannelloni beans (white beans)
1 cup stock (I used 1 marigold low salt vegan stock cube)
2 Tbsps Tomato Purée
3 Tbsps Tamari (gluten free soya sauce)
1 1/2 cups Orgran Gluten Replacer
1/2 cup Nutritional Yeast
1 Tsp Garlic Paste
1/2 Tsp ground fennel seeds
1/2 Tsp Chilli flakes
1 Tsp smoked paprika
2 Tsp mixed herbs
Dash of salt & pepper (optional)

I first mashed the beans so that no whole beans were left, then added the rest of the ingredients and mixed into a dough. This recipe will make 4 bigger 'slicing' sausages, or if you want smaller sausages for sandwiches etc it'll make 6. Make sure you have enough squares of foil and divide and shape your dough. Wrap in sausage shapes and twist to seal at each end. Steam for 40 minutes. 

3 comments:

  1. I am always interested to see what you are cooking. I just got the book you recommended. I must confess I have never eaten seitan, so I am off up to Earthfare today to buy some. I don't have a gluten intolerance, so I should be able to buy a regular seitan to try.
    Apart from hummus, I get a bit stuck for things to spread on my bread, so I would be very interested to read about any home made spreads you have tried.

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    1. I've found seitan products are more popular in the US, but I'm super glad I've found something I can make gluten free. I'll see if I can get together some recipes for a dips & spreads post as I'm always making things for my daughter, I just never get around to writing them down!

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  2. I made the recipe from HappyHerbivore. I don't know if it was the wheat gluten but I could not sleep after eating this. My head was spinning and thoughts racing and I felt flush. Maybe I do have a wheat gluten sensitivity? But it was fantastic tasting. I look forward to trying this with the Orgran.

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